"Counterpoint of poised structure" Anne Krebiehl, MW
Fresh & dried cherry combine with lifted aromas of polished wood
Terrific with tomato-based dishes like spaghetti bolognese or pizza
Castello Romitorio Filo Di Seta Brunello Di Montalcino DOCG 2016 (Italy)
Castello Romitorio Filo Di Seta Brunello Di Montalcino DOCG 2016 (Italy)
Accolades
Awarded 99+/100 Points
The Wine Killer, Gardini Notes, Oct 2020
Awarded 97/100 Points
Eric Guido, Vinious, Nov 2020
Awarded 97/100 Points
Winescritic.com
Awarded 96/100 Points
James Suckling, Nov 2020
Awarded 95+/100 Points
Robert Parker, Dec 2020
Awarded 95/100 Points
Wine Spectator, Jun 2021
Awarded 95/100 Points
Decanter, Mar 2021
Awarded 94/100 Points
Falstaff
Description
- French oak
- Cherry
- Full bodied
- Fine tannins
"A very serious wine that poses a lovely counterpoint of poised structure and flowing, almost billowing elegance; stern and forgiving at once. Every nuance of aroma is illuminated by Sangiovese’s electric acidity. Even in age, when earthier, more savory notes come to the fore the floral, silky allure captures palate, mind and heart in one go" Anne Krebiehl, Master of Wine
What a nose: dark peony petals mix with violet and scented notes of both fresh and dried cherry. These aromas travel straight to the brain on a lifted note of polished wood. The same aromatic allure becomes immediately apparent on the palate: cherry and fragrant petals enrobe and cushion the fine but utterly taut tannins.
Filo di Seta is a unique Brunello that is the result of a rigorous selection of 100% Sangiovese grapes harvested by hand in their vineyard near the Castello Romitorio. Filo di Seta, which translates as Silk Thread, is the name of a creek that flows through the forest nearby.
Hand sorting takes place in the winery before and after destemming. Fermentation takes place in stainless steel tanks with an initial short period of cold maceration (below 20°C) on the skins for about 15-20 hours. This is followed by up to 20 days of maceration at a higher controlled temperature. Malolactic fermentation that is naturally caused then lasts for about 10 days, before the wine is rested to separate the lees. The wine matures in oak for approximately 30 months, and after bottling the wine is aged in Castello Romitorio’s temperature-controlled cellars for an approximately 12 months before release.
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